Stovetop Skillet Mac and Cheese
Ultra-creamy, from-scratch mac and cheese made entirely on the stovetop in one pan — ready in 20 minutes with a crispy breadcrumb top.
Details
Ingredients
- 350g elbow macaroni
- 3 tbsp butter
- 3 tbsp plain flour
- 2.5 cups whole milk
- 250g sharp cheddar cheese, grated
- 100g Gruyère cheese, grated
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- Salt and pepper
- Topping:
- 1/3 cup panko breadcrumbs
- 1 tbsp butter, melted
Instructions
- 1
Cook macaroni until 1 minute short of al dente. Drain and set aside.
- 2
In the same pot, melt butter over medium heat. Whisk in flour and cook for 1 minute.
- 3
Gradually whisk in milk until smooth. Cook for 4-5 minutes, whisking often, until thickened.
- 4
Remove from heat. Stir in cheddar, Gruyère, Dijon mustard, garlic powder, paprika, salt, and pepper until melted and smooth.
- 5
Fold in the cooked pasta. Toss panko with melted butter and scatter over the top. Broil for 2-3 minutes until golden.
About This Recipe
There are few dishes that evoke such profound comfort and nostalgia as a perfectly executed mac and cheese. While its exact origins are debated, often linked to European gratin traditions and popularized in America by Thomas Jefferson, this stovetop skillet rendition elevates the classic with remarkable speed and simplicity. What sets this recipe apart is its ingenious one-pan methodology, delivering an ultra-creamy, from-scratch sauce and tender pasta in under 20 minutes, bypassing the oven entirely for the main dish. The secret lies in building a quick béchamel base directly in the skillet, then gradually incorporating sharp cheddar for its quintessential tang and Gruyère for a sophisticated nutty depth and superior melt. A touch of Dijon mustard is a professional secret for enhancing the cheese's savory profile without tasting like mustard, while garlic powder and paprika lend a subtle warmth. The final flourish of crispy, buttery panko breadcrumbs, toasted separately for maximum crunch, provides a delightful textural contrast that truly completes the experience. This versatile dish shines as a quick weeknight main when paired with a crisp green salad, or as a luxurious side for roasted meats. Consider swapping cheeses for variations like smoked gouda or Monterey Jack, or stirring in cooked peas or ham for an extra layer of flavor and nutrition.
Tips & Tricks
- • When adding the grated cheeses to the sauce, remove the pan from the heat and incorporate them in small batches, stirring constantly until fully melted and smooth. This technique prevents the cheese from clumping or the sauce from becoming oily and ensures a silky texture.
- • For an extra layer of flavor or a slight kick, consider replacing half of the sharp cheddar with smoked gouda or a pepper jack cheese. You can also stir in cooked crumbled bacon, diced ham, or steamed broccoli florets during the last minute of cooking.
- • Store any leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat with a splash of milk or cream to restore its original creaminess, stirring frequently.
- • This rich and satisfying mac and cheese pairs beautifully with a light, crisp green salad tossed in a tangy vinaigrette, which helps to cut through the richness. It also serves as an excellent, hearty side dish for roasted chicken, grilled steak, or barbecued pulled pork.
Nutrition Facts
Per serving (approximate)